Simple Honey Cornbread Muffins
These are straightforward, moist cornbread muffins sweetened with honey. They have a dense, satisfying crumb and are a great side for chili or soup. This recipe is for a batch of 9 muffins.
Ingredients
Ingredients (9 muffins)
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 6 Tbsp unsalted butter melted
- 1 1/2 Tbsp canola or vegetable oil
- 1 1/2 Tbsp honey
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup whole milk
Instructions
- Preheat oven to 400°F. Grease 9 cups of a standard muffin tin or line with paper liners.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
- Melt butter and let cool slightly.
- Whisk oil, honey, sugar, egg, and milk in a separate bowl. Stir in cooled melted butter.
- Pour wet ingredients into dry ingredients. Fold until just combined, leaving a few small lumps.
- Divide batter among 9 muffin cups, filling each about 3/4 full.
- Bake 15-20 minutes until golden and toothpick comes out mostly clean.
- Cool in pan 5-10 minutes, then transfer to wire rack.
Notes
Serve warm. Do not overmix batter or muffins will be tough.
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